Here is a nice variation to eat a salad as an aperitif . This is an excellent solution to start a lunch or dinner in a healthy, light and cheerful way.
Ingredients for 4:
8 sheets of rice paper
some red radicchio leaves
a few leaves of green salad
an avocado
1 nest of rice noodles
For the Souce:
tomato sauce
apple vinegar
Brown sugar
2 carrots
2 fresh spring onions
Wash the radicchio and the salad; washed and cut into julienne carrots and spring onions, cut into slices the avocado.
Bring 1 liter of water to a boil and pour it on the rice noodles to cook. Leave them to soak for 1 minute, then take them out with a kitchen tongs and set aside.
Using the same water, immerse the sheets of rice paper one at a time. Gradually spread them out on a wooden cutting board, lean in the middle, alternating the various ingredients, in order to create an alternation of colors.
Close the rolls first from the ends and then rolling them on themselves, taking care to press a little, so that the filling is compact. When all 8 are ready, helping with a knife that will go to wet with clean water, cut the rolls in half and place them on a plate.
For the sauce:
mix the tomato sauce with a little apple vinegar and cane sugar. For the quantities, here I leave to personal taste, based on how much sweet and sour you want it. Personally I make 4 tablespoons of passata, 2 of vinegar, 1 of sugar. Serve as an accompaniment for the rolls.
Ingredients for 4:
8 sheets of rice paper
some red radicchio leaves
a few leaves of green salad
an avocado
1 nest of rice noodles
For the Souce:
tomato sauce
apple vinegar
Brown sugar
2 carrots
2 fresh spring onions
Wash the radicchio and the salad; washed and cut into julienne carrots and spring onions, cut into slices the avocado.
Bring 1 liter of water to a boil and pour it on the rice noodles to cook. Leave them to soak for 1 minute, then take them out with a kitchen tongs and set aside.
Using the same water, immerse the sheets of rice paper one at a time. Gradually spread them out on a wooden cutting board, lean in the middle, alternating the various ingredients, in order to create an alternation of colors.
Close the rolls first from the ends and then rolling them on themselves, taking care to press a little, so that the filling is compact. When all 8 are ready, helping with a knife that will go to wet with clean water, cut the rolls in half and place them on a plate.
For the sauce:
mix the tomato sauce with a little apple vinegar and cane sugar. For the quantities, here I leave to personal taste, based on how much sweet and sour you want it. Personally I make 4 tablespoons of passata, 2 of vinegar, 1 of sugar. Serve as an accompaniment for the rolls.
